Andres' Chamomille Washed

Andres' Chamomille Washed

This Pink Bourbon is the result of Andrés’ curiosity and drive to innovate. He begins by creating a concentrated chamomile infusion, which is then incorporated into the mosto used to ferment the coffee beans. The process brings out a refined and expressive cup profile, with floral notes, hints of cinnamon, pistachio, and cardamom, a creamy texture, and soft citrus undertones.

Taste Profile

  • Cinnamon
  • Cardamom
  • Chamomile
Variety Pink Bourbon
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Andres' Chamomille Washed
Andres' Chamomille Washed
48 Kg
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The Process

How this coffee was produced

Honey with chamomile infusion added to the fermentation
01. Harvesting

Ripe cherries are hand-selected and floated to remove defects.
02. Processing

A chamomile infusion is prepared by steeping chamomile flowers in hot water and allowing them to extract for 48 hours to obtain a concentrated liquid. The coffee is then depulped, leaving the mucilage intact, and placed into a fermentation tanks where the concentrated chamomile infusion is added. The coffee ferments for 72 hours before undergoing a light wash to remove the remaining mucilage.
03. Drying Phase

The coffee is dried on sun-bed driers for 10 to 15 days until it reaches 11% moisture content.

About the producer

Andres Martinez

He began his career at Tecnicafé, an institute in Cauca dedicated to coffee research and innovation, where he worked for a year. Later, he joined Finca El Paraíso, a farm recognized in the specialty coffee industry, where he worked with Diego Samuel Bermúdez, a well-known coffee grower. At this farm, Andrés was in charge of soil studies and process standardization. Recently, Andrés left his position at El Paraiso to focus on his own coffee project. He now owns two farms,...

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Andres Martinez

About the farm

El Sendero

About the farm

He now owns two farms, both in Cauca: one, where he grows varieties such as Geisha, Chiroso, and Papayo, and another with Bourbon Rosado, Geisha, and Sidra. While he's in the process of improving his processing structure and capacity, he has set up cherry collection points in Nariño and Cauca, where the coffee beans are processed to ensure a bigger and standirize volume.

Altitude

1750 m

Size

4 & 3 employees

Varieties

Geisha, Chiroso, Pink Bourbon, Polisperma, Caturra

Harvest Season

April - May

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